Peas & Cipollini Onions

Peas & Cipollini OnionsPeas & Cipollini Onions

I love peas and this dish is a favorite of mine.  Featuring cipollini onions it makes a beautiful presentation.

INGREDIENTS

1 Cup Peeled Cipollini Onions (8 Ounces)

1/2 Cup Butter

1/4 Cup Water

1 Teaspoon Kosher Salt

2 Teaspoons Chopped Basil

2 Teaspoons Chopped Cilantro

1/4 Teaspoon Freshly Ground Pepper

2 Packages Organic Frozen Peas (10 Ounces Each) Thawed

2 Cups Shredded Cabbage

In a medium size pot bring 6 cups of water to a boil.  Add the peeled cipollini onions and cook for only 3 minutes.  Drain and rinse in cold water.  Set aside.  In the same pot melt the butter over a low heat.  Add the cipollini onions, water, kosher salt, basil, cilantro and pepper.  Stir and cook for 2 minutes.  Add the thawed peas and the shredded cabbage.  Give a good stir and cook for 10 minutes over a medium heat.  Remove from the heat and transfer to a serving bowl.  Serve warm.  Serves 6

 

Hint:  I sometimes like to cheat and buy pre-peeled cipollini onions.  Sometimes a gal just gets a bit lazy!

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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